Skin Supporting Food-bone broth

A large part of how I approach skincare is through food. What we eat shows up on our skin for better or worse. Although I do my best to choose foods that are supporting me in feeling and looking my best, I am not restrictive - life would be boring without a cookie every once in a while.

This is a bone broth I make regularly. I use it in soups or warm it up and drink it in the morning before my coffee. It is full of minerals and collagen that are building blocks for a healthy gut and healthy skin. When I am drinking this regularly I really notice a difference in my skin, its more glowy and less prone to rosacea flare ups.

Notes before you begin: You will need chicken bones, you can make your own roasted chicken or pick up a rotisserie chicken at the store. It is important here to use an organic, free range chicken. Usually I cook two whole chickens, take all the meat off to use in chicken salad or whatever else your heart desires and then save the bones. If you’re not making broth right away you can freeze the bones. I use my slow cooker but you can use a large dutch oven on the stovetop, just be mindful that it is best if cooked for 10-12 hours so plan accordingly.

Ingredients:

2 chickens - carcass and bones from a whole chicken

3 tbsp. apple cider vinegar

1 lemon - halved or sliced

3 cloves of garlic

3 carrots roughly chopped

1 onion roughly chopped

4 celery stalks roughly chopped

2 tsp. peppercorns

1 tsp. fennel seeds

1 tsp. cumin seeds

1 tsp. mustard seeds

1 tbsp. salt

2 tbsp. dried nettle (optional for extra minerals)

2 strips of kombu seaweed (also optional for extra minerals)

cold filtered water to cover everything

• Combine everything in a large pot or slow cooker and cover with filtered water. In a slow cooker cook on low from 12 hours. If doing on the stovetop bring everything to a boil, cover and cook on low for 8-10 hours.

• After 8-12 hours remove from heat or power off slow cooker. Let cool for 30 minutes to an hour.

• Get a large bowl and a large strainer. Strain mixture into bowl. Discard cooked bones etc.

• Pour into jars and let cool completely. Place in refrigerator. You will notice after a few hours in the fridge a layer of fat on top of the broth. Skim that off and discard or save it to use for cooking.

• Label, date, and store in the refrigerator for 5-7 days or freezer for up to 6 months. If you are freezing in glass jars, make sure to leave a good amount of space at the top for expansion. I have made this mistake and the jar broke :(

I hope you enjoy!

~Anna